Vintage Pineapple Quick Bread Recipe
An ultra flavorful & moist pineapple quick bread recipe that’s easy to make. Canned Pineapple gives this bread a sweet tangy flavor that you will love.
This Pineapple Bread is a yummy mix of sweet and tangy flavor. This recipe is super easy to mix up, and just like Vintage Pineapple Cookies, this bread uses canned Pineapple, so you don’t have to worry about cutting up a whole pineapple. If you’re a fan of Pineapple, this recipe is a must-try!
Both my husband, and I really enjoyed this bread, and we both agreed it was even better the 2nd day! This bread is not overly sweet, and is a good companion to an afternoon cup of coffee. If you have a sweet tooth, or just want to add a finishing touch a simple glaze made with powdered sugar and leftover pineapple juice would make a lovely addition.
How Do You Make Pineapple Bread?
Pineapple bread pretty simple to make, and doesn’t require a bunch of special ingredients. Make sure you use the proper size pan to prevent spill over in the oven. You can bake this recipe in one 9×5-inch bread pan, or two 3×5-inch bread pans.
Step 1
Preheat oven to 350 degrees F (175 degrees C). Prepare one 9x5x3 inch loaf pan with cooking spray and set aside.
Step 2
Mix butter and sugar in large mixing with an stand mixer or handheld electric mixer. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.
Step 3
Sift flour, baking powder, baking soda, and salt together. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix.
Step 4
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack. For best results, allow the bread to cool completley before slicing
How Long Does Pineapple Bread Last
The best place to store Pineapple bread you’re planning to eat right away is on the countertop. Try not to store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry out breads and cakes.
At Room Temperature:
Cover bread in plastic wrap, or store it in an airtight container. Store Pineapple Bread for up to four days on your counter.
In the Freezer:
Pineapple bread can be frozen for up to 3 months. To freeze make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then, to protect from freezer burn, wrap again in aluminum foil or seal in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.
Pineapple Bread
An ultra flavorful & moist pineapple quick bread recipe that’s easy to make. Canned Pineapple gives this bread a sweet tangy flavor that you will love.
Ingredients
- 1/2 cup butter (melted)
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canned crushed pineapple (drained)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat one 9x5x3 inch loaf pan with cooking spray and set aside.
- Mix butter and sugar in large mixing with an stand mixer or handheld electric mixer. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.
- Sift flour, baking powder, baking soda, and salt together. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix.
- Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack.
- For best results, allow the bread to cool completley before slicing
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I think you forgot to add the vanilla to the actual recipe instructions. I completely missed it when I made the bread..I just happened to look back at the ingredient list.
This recipe is the jackpot, after three failed batches. Pineapple is my favorite fruit, so I was excited to make pineapple bread for the first time a few days ago. The first three times, I tried unsuccessfully to tweak a recipe from a different website. After my three failures, I was still intrigued by the concept of pineapple bread though, and didn’t want to give up. I only made a few minor alterations with this recipe: 1.) I added two 5.3 oz. containers of coconut greek yogurt. I stirred them in along with the pineapple. I wanted to use pineapple greek yogurt, but the store was out. I thought at least coconut yogurt might give it a bit of a tropical flair. In the end, I didn’t recognize the taste of coconut, but it was very moist and that was the point. 2.) I increased baking soda to one full teaspoon, because I read from a professional baker that if you add yogurt or sour cream, you should increase baking soda. 3.) I added an extra 4 oz. snack cup of pineapple tidbits, drained. I was craving the taste of pineapple chunks in the bread. Glad I did that. 4.) I unintentionally omitted the vanilla extract because I forgot it. I don’t think this recipe needs it, but I might try it next time.
What size can of crushed pineapple?
@deeghi, one cup drained
Is the canned crushed pineapple for this recipe in juice or in syrup?
Good morning,
Just curious if you are using a convection oven at 350 degrees F or oven not fan-assisted? Thank you!
@K.L., I made it at 350 in my convection. Crust got pretty thick and on the dark side. I’m trying it again today on 325. I also added maraschino cherries and am topping it with a pineapple glaze. I doubled it yesterday and it was gone by this morning. My kids loved it.
Just made this recipe, moist and not a strong pineapple taste which is good for me. My husband is the pineapple fan, he is enjoying it. I made 5 small loaves in 30 minutes. Thank you for the recipe.
Hi Jen — simple recipes are the best! Tell hubby John I said “Hi”!